1 egg white
14 oz. almond paste
2 oz. confectioners’ sugar (sifted, save extra for surface and coating)
¼ teaspoon almond extract
2 teaspoon lemon zest
1 tablespoon Peel Limoncello
½ teaspoon fine grain sea salt

Makes 4 dozen cookies.

Line two baking sheets with parchment paper and set aside. Beat the egg white, almond paste, sugar and almond extract together until creamy. Add zest, Peel Limoncello and salt. Beat until combined. Coat a surface with a generous handful of sifted confectioners’ sugar then turn the dough out onto it. Roll out the dough into two 3/4-inch thick logs, roughly 18” long. Cut each log into 24 pieces. Make sure each piece is entirely coated in sugar, tapping to remove excess. Transfer to baking sheets. Let stand for 30 minutes. Preheat oven to 350. Bake until pale golden, about 15 minutes. Transfer cookies to wire racks, and let cool completely.

Download the Peel Limoncello Macaroons recipe card.

See the Peel Limoncello Macaroons featured on Peel’s FOX CT Morning Extra video appearance.

Courtesy of Darcie Finley.